This is the thing, though: Béchamel sauce doesn't have to be scary. When you know what you're doing, the sauce is actually super easy to nail, time and time again.

Pastitsio is creamier than a baked ziti and meatier than lasagna. I think the classic Greek pasta dish should be part of ...

Once the roux is properly cooked, the next step is to whisk in milk. (You may have noticed at this point that this sauce is pretty much just fat, flour, and more fat—that’s why it's so good ...

This easy lasagna recipe yields classic results in a fraction of the time thanks to a few strategic shortcuts. Here's how to ...

bechamel. A student makes bechamel sauce on the potager cooking surface, to use in potatoes au gratin, during a cooking class in the historic kitchen at the Hermann-Grima House.

To make 1 cup of Bechamel sauce, you need to prepare a mix of butter and flour, which was traditionally mentioned in books as a ‘Roux’. To make this sauce, heat a pan and add 3 tablespoons of ...

Béchamel sauce, also known as white sauce, is one of the mother sauces of French cuisine, but don't let the name (pronounced "bay-shah-mel") intimidate you. The basic version of this sauce ...